Stuffed Pork Tenderloin

caustic casey · March 13, 2009, 12:27:06 PM

Hi all
I just picked up a beautiful pork tenderloin...
Question... stuff it before I put it in the bradley?
Or should I smoke it first, then stuff it and finish it on the grill???

Thanks!

westexasmoker · March 13, 2009, 12:29:04 PM

I do the stuffing prior to the smoke, tie it up with butchers twine and off to the smoker!

C

caustic casey · March 13, 2009, 12:48:08 PM

Thanks, man!
Hey, full smudge the whole time, or just partial? How long for a 3 pounder? I was gonna do 4 hrs. or so at 220...
I am making a Habanero herb stuffing... I can't wait..

Peace...

seemore · March 13, 2009, 06:24:59 PM

Caustic, please let me know how you make that habanero herb stuffing, ok?
Thanks,
Mrs

caustic casey · March 14, 2009, 07:30:34 AM

Most definitely!
I'll try and post pics too....

caustic casey · March 15, 2009, 12:20:36 AM

Pork Purgatory:

caustic casey · March 15, 2009, 12:37:35 AM

Oh lord was it good!!!
The stuffing:
Bread crumbs
1 egg
1 Onion, minced
5-6 cloves garlic
fresh parsely, oregano basil, thyme
12 habaneros, minced
a few smoked habaneros and tabasco peppers, ground up
1 Green pepper, minced
Lawsons Seasoned Salt
Grated Parmesan and Gorgonzola
1 Tbs. Butter
Olive oil
Paprika and Garlic salt to rub into the meat....

The Hell Blend:

Saute - wear a gas mask!

Into the "BADLEY"!!

Go with Throttle Up!!

Resting after the Smoke....

And the final word... unbelievable!!!

West Coast Kansan · March 15, 2009, 01:16:53 AM

Half as good as the pictures and it is great. VERY nice post ;D

deb415611 · March 15, 2009, 04:44:32 AM

Wow, that looks awesome

Mr Walleye · March 15, 2009, 05:48:16 AM

Mmmmm.... Looks excellent CC! ;)

Mike

Smokin Soon · March 15, 2009, 06:28:42 AM

That is one of the best looking loins I have seen! Did you baste to get that beautiful color?

seemore · March 15, 2009, 07:25:55 AM

That looks absolutely wonderful! That's a definite "to do"! Thanks for posting the stuffing recipe.

caustic casey · March 15, 2009, 08:08:18 AM

Quote from: Smokin Soon on March 15, 2009, 06:28:42 AM
That is one of the best looking loins I have seen! Did you baste to get that beautiful color?

Thanks!!!
I steamed the pork in foil the last two hours of cooking with some orange juice. I think the rub (paprika, garlic salt, fresh grated pepper) along with the smoke lent itself to that gorgeous red color.
I smoked for 2 hours @ 200-210- then went until I got to 160 or so. Took about 5 hours total...

FLBentRider · March 15, 2009, 01:37:17 PM

That looks Awesome CC!

Smokin Soon · March 15, 2009, 08:02:40 PM

I never really thought about a foil finish for a pork loin. I do quite a bit of loins as the prices are pretty good. I will give yours a shot. Lots of paprika out there are you using a regular, smoked or spicey?